ANNOUNCER: Classic diners aren't so easy to find in large towns anymore.  You know, the kind that have that small town feel, the classic recipes, and wait staff that call you "hon" and "darling."  The Martin Way Diner is such a place, in fact, I don't think they've remodeled for decades.

JAKE: There's just nothing like an American diner for food choices, and the Martin Way Diner has nearly everything you could want from a traditional turkey dinner to a classic BLT.

JASON: It's not often you see oysters in omelets either ... not that I want to.

JAKE: I was pleasantly surprised to see the heavy focus on local shell fish on the menu which included a Pacific Oyster burger, Dungeness Crab burger, pan fried oysters, and even fresh oysters on the half shell.  I ordered the crab burger which is made in-house with fresh crab and spices and served with hot crispy fries.  Nice balance of flavors - fresh - nicely executed.

JASON: Diners take my tastebuds to the classics, so I ordered the patty melt - and a good choice.  The 1/3-pound burger (I'd guess) came on nicely sautéed crisp rye bread with plenty of onions and a Thousand Island-like sauce served on the side.  The home chips were a bit over cooked, however, but the fries are decent with flavor and crisp.

JAKE:  I was told by several people to order the chicken fried steak because it was the best offering on the menu.  Unfortunately, I left wondering if anybody, or the restaurant for that matter would know a good chicken fried steak. With so much made in-house here, I was disappointed to discover this was not one of them.  

JASON: On my return visit for breakfast, the place was packed, and for probably all the right reasons.  The pricing is good, as are the choices and the flavors.  The pancakes were big with a nice malt finish, and the eggs fresh.  I didn't like the Brown & Serve-ish sausage links.

JAKE: On a good note, the French Toast here just might be the best available anywhere.  Cut very thick off of a loaf of French bread, soaked in an egg wash with cinnamon and vanilla, and then fried crispy on the outside yet soft on the inside.  I smothered mine in butter and maple syrup to truly get the full experience.  

JASON: I think we could agree, brother, on a solid B performance for Martin Way Diner.

Martin Way Diner, 2423 4th Ave. E., Olympia, 360.705.1438, martinwaydiner.com